Make the ultimate comfort food for your family: Homemade Shepherd’s Pie (or Cottage Pie) with ground beef (or lamb!) – simple, yummy and easy to make.
A delicious filling with lots of gravy underneath a fluffy layer of mashed potatoes – perfect for a cold night, or as a special St. Patrick’s Day treat.
I always use my Instant Pot Mashed Potatoes on top (but regular mashed potatoes work just fine, if you’re not an instant-potter 😉). You can also use leftover mashed potatoes (those also make great Irish potato pancakes… just saying!). Simple, but so comforting!
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Jump to Recipe for quantities.
Ingredient notes
- Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can technically use cooking wine, it’s just not my preference – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)
- Tomato paste: Can also use ketchup instead if you don’t have tomato paste.
- Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut.
- Allergy friendliness: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any).
- If you don’t like peas, it’s also delicious with chopped green beans.
- I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉
- You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.
Beef or lamb?
It might we worth telling you right now that the technical term for this recipe is actually cottage pie (made with ground beef) and not authentic shepherd’s pie (made with ground lamb). But my mission here on Savory Nothings is always to share recipes real people with a real grocery budget and a regular grocery store and an everyday exhausting kids/work/life situation can make.
So, there it is. Fake Shepherd’s Pie. Aka Homemade Shepherd’s Pie with ground beef. One that’s simple and affordable and delicious. It is the best ❤️ Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.
Step by step photos
Recipe tips
- Don’t be scared of adding some color: Make sure to brown the meat and vegetables well for the most intense flavors
- Do not skip cooling the filling: This is how you keep the layers in shepherd’s pie from mixing; depending on the dish and the room temperature, cool it for 15-30 minutes (sometimes I put mine outside in the winter, it’s cold in 15 minutes!)
Shepherd’s Pie FAQs
Like I said above, the main difference between cottage pie and shepherd’s pie is the meat: Shepherd’s pie uses ground lamb, cottage pie uses ground beef. In America, the term Shepherd’s pie has commonly been adopted for the version made with ground beef.
Yes, if you keep it in the fridge, shepherd’s pie keeps well for up to 3 days. Just reheat it until piping hot all the way through and serve.
Oven: Reheat the leftovers at 350°F until piping hot all the way through (this will take 15-30 minutes, depending on how much of the pie you are reheating). If you’re re-heating leftovers, I recommend transferring them to a clean baking dish to avoid food burnt into the dish.
Microwave: Make sure you put the pie in a microwave-safe dish. Cover and microwave in 30 second bursts until piping hot all the way through. Check the pie in between (careful, it can get hot!) and stir a little to make the food heat evenly.
Make ahead instructions
Assemble the entire pie as directed in the recipe, right up to the finally baking step. Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.
Freezer instructions
Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months.
To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.
Serving suggestions
As a casserole, this is generally an all-in-one meal I often serve pretty much by itself. Sometimes I’ll make sautéed green beans or crockpot glazed carrots on the side, especially if it’s a holiday or we have family over.
A nice green salad is also a good side. I make mine with a homemade honey mustard dressing – so good!
I LOVE Shepherd’s Pie. It’s the ultimate comfort food to me. It reminds me of working in a pub after finishing high school, it reminds me of my late British grandma, and it reminds me how much better it is to spend St. Patrick’s Day at home vs at a party, haha!
While, admittedly, this IS a bit more work than something like a one pot pasta or a throw-together casserole… It’s still fairly simple for such a hearty and traditional meal.
AND, you can always make double and freeze one for an easy meal later – freezer instructions are included in the recipe notes below. Enjoy!
More comfort food classics
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Homemade Shepherd’s Pie
Recipe details
Equipment
- Casserole Dish
Ingredients
- 1 tablespoon oil
- 1 pound ground beef
- 1 clove garlic chopped
- 2 onions finely chopped
- 2 medium carrots finely diced
- 2 sticks celery finely diced
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- ground black pepper to taste
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- 1/3 cup red wine OR more broth if avoiding alcohol
- 1 cup beef broth
- 1 cup frozen peas
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
- 4 cups mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)
- 1/2 cup shredded cheddar cheese
Instructions
- Brown meat and vegetables:Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
- Season and deglaze the pan:Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
- Finish filling and cool:Then stir in broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
- Prep mash:In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
- Bake pie:Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).
Notes
Beef or lamb?
Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.Make ahead instructions
Assemble the entire pie as directed in the recipe, right up to the finally baking step. Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.Freezer instructions
Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months. To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.Cooking tips
- Make sure to brown the meat and vegetables well for the most intense flavors
- Don’t skip cooling the filling. A cool filling is much easier to top with mashed potatoes without mixing the layers.
Ingredient notes
Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut. Tomato paste: Can also use ketchup instead if you don’t have tomato paste. Gluten free: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any). If you don’t like peas, it’s also delicious with chopped green beans. I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉 You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.Nutrition
More recipe information
And in case you’re here for St. Patrick’s Day…
More Irish inspired recipes
I first published this recipe in 2017. I republished it on 06/04/2020 to make it better for you.
Kathie says
I made this recipe today. I added a little Worcestershire sauce and used just the beef broth, no wine. My husband liked it a lot and went back for more. I will definitely make it again.
Madelyn says
I made this recipe yesterday for my husband and me and we’ve already devoured the whole thing! It turned out delicious and my husband said that it was the best meal that I have ever cooked so far. Will definitely be making this again! Thank you for the recipe!
Katie says
This turned out exactly as I hoped- absolutely delicious and is a favorite for everyone.
Danyelle says
Loved loved it! Took a bit longer than I thought to prep but worth the effort. This is a keeper
Linda K. says
This is a super recipe, as I like fresh ingredients. It does take a while to mince the veggies, but it is so worth the effort. I used cream sherry, and it was fabulous.
Sarah says
My Hubby Loves it! He has been asking me to make this forever… not kidding! Awesome recipe and easy to follow! Thank you!
Erika Grubbs says
Did my best to stay as close to the recipe as I could. I did not keep thyme in my seasoning cabinet due to the fact my husband and I do not like it, so I did improvise by using Organic Herb De Provence. This particular seasoning has thyme and rosemary as well as several other seasoning. Oh my. It really made a difference. I will definitely be my go to recipe for Sheppard Pie.
Nora Rusev says
Erika, I’m so glad you and your husband enjoyed the shepherd’s pie! Herbes de Provence are definitely a great replacement for the seasoning the recipe calls for. Thank you for sharing your substitution with everyone, I’m sure it will be helpful to others.
Lori says
Love this recipe! Very flavorful and I like that you use fresh ingredients. Only change I make is that I add some mushrooms.
Nora Rusev says
Love the addition of mushrooms, Lori!
Nancy says
My first time making Shepherd’s Pie. My mother used to make it.
I used vegetables i had on hand. Canned peas with pearl onions, canned green beans with mushrooms. Carrots.
I used Instant Potatoes and it was great!
Nora Rusev says
I’m so, so glad, Nancy!
Patti G says
It was really good. The gravy really makes this meal. Will make it again!
Nora Rusev says
Patti, I’m so glad the Shepherd’s Pie worked out well for you! Thanks for your review, I appreciate it.
Kayla says
I made this and it was so damn good. I didn’t use wine though, I didn’t have any. Thank you for sharing this!! I will never buy Shepard’s pie mix from the store again!!
Nora Rusev says
I’m so glad, Kayla!
V.Smith says
the format of this recipe needs to be to be revised! It’s just a chopped up mess. It could be made so much more user friendly.
Nora Rusev says
I really appreciate your feedback. Would you mind sharing in what way you would make it more user friendly? I’m always eager to make my site more practical for users.
Joe W says
This is a really good recipe. I like it, and more importantly, my kids love it. The one thing I will say about the site, though, is that I am not a very good cook. I have to cook from a recipe. A printable version of the recipe would be a nice edition because I find myself running back and forth from the computer to the stove to keep track of everything. This isn’t meant as a criticism, just, hopefully, some helpful feedback. Keep up the good work!
Nora Rusev says
Joe, I’m glad the recipe turned out well for you! Did you see the “print” button in the recipe card? Did it not work for you? It should absolutely be possible to print the recipe, let me know if you can’t see the button. Otherwise, you can access the printable version here: https://www.savorynothings.com/wprm_print/26520
Theresa says
Wow…rude much? I found the site perfectly fine and with great video and step-by-step directions!
Nora Rusev says
Thank you so much, Theresa. I do really appreciate feedback to help make my site as user-friendly as possible, so I’m incredibly glad to hear you think it’s fine.
Donna DeCeco says
I made this Shepherds Pie and it was great. I did not have the peas, so I too used mixed vegetables instead of the peas and carrots. I used garlic mashed potatoes. I will definitely keep this recipe as a favorite.
Theresa C says
I made this tonight, but used mixed veggies instead and it was amazing! I needed comfort food tonight, I’m tired of being stuck inside , and wasn’t feeling good myself, so I thought I would give it a try. Who can go wrong with mashed potatoes on top of hamburger and veggies, with the most delicious “gravy”? Oh, and cheese! Yes, please! Can’t forget the added wine too! Yummy! Thank you! I made a cottage pie once
before and it was good, but I’ll never use another recipe again. I also appreciated the tip of cooling down the meat mixture first and it definitely made the potatoes go on a whole lot easier! Your recipe rocked! Thank you, again!
Linda says
This recipe was delicious! I used arrowroot powder in place of flour for a gluten free version and added a little extra beef broth.
Thank you!